Cheesy Birria Tacos (Quesabirria) Recipe
Cheesy, crispy beef birria tacos served with flavorful consommé for dipping. This recipe features homemade birria de res shredded and combined with melted Oaxaca cheese inside corn tortillas, creating authentic, food truck-style quesabirria tacos.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 18-20 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Birria and Consommé
- 1 recipe prepared Birria de Res
- Oil for cooking
Tacos
- 18-20 yellow corn tortillas
- 1½ cups white onions, chopped
- ¾ cup cilantro, chopped
- 2½ cups Oaxaca cheese, shredded
- Lime wedges for serving
Instructions
- Shred: Remove the meat from the consommé and shred it using shredding claws or forks. Strain the consommé using a 3-inch strainer to ensure a smooth dipping liquid, removing any solids.
- Strain: If your birria was made with fatty cuts, use an oil separator or skim the surface gently to remove excess grease. Transfer 1½ cups of consommé to a shallow bowl wide enough for dipping tortillas. Keep the remaining consommé warm over the lowest heat in a Dutch oven while preparing the tacos.
- Make Tacos: Heat an enamel pan over medium heat and add a drizzle of oil. Dip each corn tortilla briefly into the consommé to soak. Place the dipped tortilla carefully in the hot pan and cook for 15 seconds before flipping. Top one half of the tortilla with shredded meat, chopped onions, cilantro, and shredded Oaxaca cheese. Cook for 45 seconds to melt the cheese, then fold the tortilla in half over the filling. Flip the folded taco and cook another 20-30 seconds until the outside is crisp and cheese inside is fully melted. Remove from the pan.
- Serve: Repeat the dipping and cooking process with remaining tortillas. Serve the remaining consommé in bowls, topped with additional onions and cilantro. Serve alongside the cheesy birria tacos with fresh lime wedges for squeezing over the top.
Notes
- Use an oil separator to remove excess grease from consommé if preferred.
- Oaxaca cheese is preferred for authentic melting texture but mozzarella can be a substitute.
- Keep consommé warm on low heat to maintain optimal dipping temperature.
- Use yellow corn tortillas for authentic flavor and texture, heating them carefully to avoid tearing.
- Adjust the amount of onions and cilantro to taste.
